Chicken and Rice Soup II

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Recipe by: CORWYNN DARKHOLME

"Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup."

Reviews 34

45 Ratings

LBALL

1/10/2004

This was really good. The whole family enjoyed it. Reading all the problems w/the rice turning the soup to mush, I came up with this solution. I made the soup according to the directions (adding a little more spices to my liking) and instead of adding the rice to the soup to cook, I made the rice first (I used instant rice) and then the last 30 minutes or so, just added the rice to the soup. Came out more like soup, not mush. Hope this helps anyone else. Thanks for the recipe Corwyn. This one is a keeper.

TMCBRID

2/1/2006

This soup is delicious and it is one of my
favorite dishes in the winter. It goes great
with some home made whole wheat bread.
I like to spice up the soup a bit by adding
some thyme, garlic, and basil. Find the right
combination of these three to meet your taste
buds.
For the listed recipe that serves six,
I add one crushed clove of garlic, about 1
tablespoon of dried basil, and 1/2 tablespoon
of dried thyme. You don't want to overpower
the original recipe's taste, just add some more
subtleties.
If you're having problems with mushy rice, make sure to use parboiled rice. I've never had the problem with mushy rice when I've used parboiled.

ZOKNUT

1/22/2009

Loved this soup...added some more flavors to it...I cooked onions with the chicken and placed them in the soup, along with thyme, pepper, a little salt and flavored chicken broth..I used four cans instead of three, I also waited till the last half an hour to put the rice in the pot. It came out delicious, everyone enjoyed it...along with garlic bread. It is lite but yet hits the spot on a cold New England day. Thank you for the easy yet great recipe!